half sphere moulds. Melt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Melting the chocolate over a ...

Remove the mixture from the heat and fold in the chocolate mixture and a pinch of salt. Take the moulds from the freezer and fill evenly with the mixture. Place the moulds in the fridge and chill ...

lead brewer at Schilling Beer Co. “The malts range from toasted bread to sticky caramel and toffee to light and dark chocolate and finally coffee and roast-slash-char notes.” All malt gets ...